This is why you should STOP smoking your BBQ Beefribs like this
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- čas přidán 28. 05. 2024
- RECIPE: pitmasterx.com/recipe/137/gri...
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0:00 - intro
0:42 - classic BBQ beefribs
1:03 - how to make Texas beefrub
1:17 - fire up the kamado joe
1:45 - smoking the beefribs
2:59 - baby back beef ribs
4:09 - direct heat BBQ setup
5:25 - roasting the ribs
7:40 - checking the meat and flipping
8:20 - wrapping and resting
8:30 - how to make Alabama white sauce
9:19 - side by side comparison
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BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk This is why you should STOP smoking your BBQ Beefribs like this beefribs recipe smoked beef ribs texas beef rub texas bbq seasoning recipe grilled beefribs beef ribs recipe how to smoke ribs bbq ribs bbq beef smoked beef recipe 2023 4th july bbq recipe classic beefribs traditional bbq barbecue ribs barbecue beefribs wrapped butchers paper cheap beef ribs juicy tender bbq meat
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Thank you so much for watching see you on the next video! - Jak na to + styl
You are so right that beef back ribs can be phenomenal, especially with the direct heat cooking. And about 1/3 of the cost of short ribs. This is a winner. And Thank You for not removing the membrane.
Beef back ribs are actually kind common in the US. Depending on where you get them, they may not be as meaty but you can find them almost anywhere.
Yeah i bought some from Walmart. Very fatty and boney but the meat that was there tasted absolutely tremendous!
I have done this for the last 40 years . My Dad taught me this when I was very young . And have always used a Weber kettle. AKA "Rib Eye on a stick"
Webers really are consistent, aren't they.
I love when people complain about the Weber. I don't mind replacing it. For the price of meat these days, how many steaks I get out of the grill is pretty insignificant compared to what I pay for the meat.
LOL ..... me too. 40 years seems about right. Learned this in Texas.
Imagine cooking beef back ribs and thinking you’re pioneering something new lol.
You are the Pitmaster my brother... this video proves what I have been doing for a long time ... I learned the smoke way first but when I tried the direct heat that was a game changer for me. I don't cut the membrane, and the back still comes out crunchy, but I am going to try on my next batch... great video.
Geweldige humor in je video's ook, keep it up!
I've only ever done the rib roast ribs in the traditional bbq style. They come out amazing.
Back ribs are good, but butchers don’t typically leave as much meat on them as yours have. Your usually just eating the meat left between the ribs, as the rest was cut off with the ribeye
Been to many places that use the Alabama white sauce, yours is very good !
did this years ago when I found them cheap at my butcher. used a kettle bbq slightly offset from the coals. just delicious
They sell these ribs (sort of) in the stores here in the US. The problem is that they trim them really close to the bone because that meat sells for a lot more as ribeye than it does as ribs. It's still a delicious cut, but they aren't nearly as meaty as what you've got there.
Find a butcher and make a request for them to save beef plates for you. They will carve for more meat on them. You usually have to call ahead. But it can be done
Not plates…. Back.
Years back I’ve previously cooked these in the oven… doused with a ton of Lowry’s garlic salt. 30 minutes on bake at 400f, 15 minutes on broil, door open. Never tried on my smoker. I’ll try on the lower grate in my MSM
Exactly correct.
Difficult to order too as leaving that much Longissimus dorsi on the bone is costly.
Beef back ribs typically sell for half the price of boneless ribeye. Sacrificing it for the rib is costly. expect to pay a premium.
I am the local fretless butcher by the way.
in most of the usa almost every store stocks beef back ribs, they are usually cut in two, so the ribs are only 4 inches long.
I love smoking these style of beef ribs. The method that I use results in an incredibly succulent and tender rib section. It is as follows; 2 hrs @245 F until around 170F, 2 hours wrapped @245F, and then unwrapped for 20-30 minutes @245F. If you wish to based with some barbecue or mop sauce it really sets up nice at the end. In my opinion really can't go wrong with this method they come out amazing every time.
LOLOLOL!!! Did he just say ROLL TIDE?!!! HELL YEAH 😂😂
I also like to use a mop sauce on direct heat ribs. You can layer on more flavor, plus fhe drip-down effect is even sweeter.
They've had these in the stores near me for decades.... I cook them all the time.... Cooked some today actually.... They taste sooooo much better. Also, Tony Romas used to sell slabs of these, sooooo good....
I am going to have to try this out and make the bama sauce low carb.
Lekker bezig pitmaster X ga ik zeker maken.😊😊
Haha! I am not the only one who loves Alabama White Sauce with beef!
Looks yummy 😋
Pitmaster X having fun with Ribs, season 1 😂 looks great.
Beef ribs have always been my favorite, just the way you cooked them. Never takes too long, and you have to watch them to keep them from burning. I haven't tried that white sauce though. Not sure I want too! Go Tigers!
I used to work in a meat cutting shop, and I can assure you, nothing went into the trash unless it was expired (then cooked, then expired again)
Special order only around here, we don't have actual butchers anymore.
The meat counter attendant's handlers would charge the same or more because you want meat on the ribs regardless of where on the cow they come from.
All packaged ribs have the meat cut off unless by some miracle you see 3" short ribs and those are sold at a premium price.
Luv it
Both ways looking goodl
Alabama resident here - you do that sauce justice. When I make it, I'll add some cayenne or ground red pepper for a different pepper "hit". Excellent on smoked chicken and turkey. ROLL TIDE ROLL!
ROLL TIDE!
Roll tide, Brewton, Alabama in the house
WAR EAGLE
Can't believe I drooled all over my phone
Mouth watering 😋😋👌❤️
I too love turning garbage meat and bone scraps into great tasting food! You can also get beef bones often for free to make beef bone broth with! Great looking ribs, I can't wait to try these! 😋
I'm pretty jealous seeing this ending. 😂❤
Been making those for 30+ years. The navy commissary I shop at sells a rack of beef backs for $8-9 each.
Been doing this one
Great videos, where do you buy your beef ribs?
Costco in the US has been having these for a while now labeled beef back ribs and are nicely priced
Have you cooked any? If so, what is your dialed in approach to achieve your desired outcome.
I used to be a catering chef. During the holidays we would do a lot of standing rib roast. More often than not the customer would have us roast it then cut the ribs off and serve just the roast.
I would put the ribs away then cook them on the grill. They weren’t smoked but they were delicious!
I like picking up some when I see they haven't been scalped to the bone. It just feels like value!
Yes I do this every time I butcher a cow. Love them❤.
Love your channel, but here in the US the beef back ribs have been the normal cut for decades; whereas the short ribs are the ones you have to search out or as a butcher for as a special cut. You are 100% correct that the flavor profile is night and day, but they are both worth it!
I discovered beef back ribs about a year ago. I live in San Antonio, TX and can routinely find them for around $7-9/lb! A fraction of what plate beef ribs go for here. While there yield less meat, I think they are one the best beef values in town!
Where at in sa ?
HEB, CostCo, Sam's and military commissary. CostCo and Sam's seem to be meatier.@@joejimenez-qz8xx
We do this often, CA, USA. Beef ribs, I grill em, smoke em a bit and wrap em. Tender, juicy, great way to cook em👍
Really liked the video and I was going to give you a thumbs up and then you said roll tide.
Well done MR Roel. What makes that sauce better before dipping fingers into it is picking the nose beforehand. In Texas we love anything beef it rules here.
You can find those here in South Texas at local grocery stores. We love grilling them in South Texas
Gru! Is that you?!? 😂
That’s still pretty expensive in my area. $15/kg for a byproduct. Picanha is $17/kg for reference.
I bought a rib roast and cut the beef ribs off myself and cook them in the oven. they were insanely good after 2.5 hours.
Here in northern California beef back ribs are easy to find at the store or costco and I much prefer them. Short ribs are great but after a couple bites I'm done because of how rich they are
Both ways work. Good to see not a bunch of arguing ppl over the right way lol . Have done pork and beef ribs on the old school charcoal grill with lots of other food for a cook out and came out great. That's constantly flipping and moving meats around and just gotta have the love for cooking to make it happen.love to rush when cooking multiple foods for large gatherings of people . But I've also done them low and slow in smoker and crock pot, they are more tender and like you said your putting more care into them pork rib and beef. But who can complain when there's a thick piece of rib meat. Burgers .chicken nd sides on a plate for you to eat ! Great job.
I literally saw Costco selling this cut of beef 2 days ago. Was pretty surprised.
Costco has them.
Great job on the ribs. I love your channel. I love both types of ribs. But to be fair the ribs from the back and the ribs from the plate are very different in texture and even flavor. To do a real side by side comparison you need to do the same cuts of meat. Back ribs vs back ribs and plate ribs vs plate ribs. I do agree about the cost savings using back ribs as opposed to plate ribs.
This must be your first rodeo fat produces flavor and there are many techniques to fixing them
Fantastic video. I love how you always try to save money.
the only beef rib I've ever eaten was off a standing prime rib. loved it and this looks 10 x better
The first 4 ribs are called the chuck ribs. They have the most meat on them. Those are the ones you see in the pictures called dinosaur ribs.
When i worked in a meat market, these were sold as beef ribs. They were never scrapped. Then they stated sending us boneless ribeye loins.
My local HEB sells these 👍. Their price increased 4 hrs ago though 😑
In the US they call these beef back ribsand yes they sell them cheap, unlike pork ribs you keep the silver skin on to hold the ribs together because they will fall apart if you don't
Exactly how I like to do pork baby back ribs
what a way to Roll Tide...thanks
You will never find a back rib rack with that much meat on them unless you buy the whole rib roast and have it cut to order or do it yourself... And this bama called it "waste".
I just bought beef back ribs at Costco. Definitely didn't have as much meat on them as your ribs. But still turned out great on the smoker. I went hot and fast. Was done in 3 hours maybe a Lil less
The best part about having little meat on the bone is gnawing on it to scrap every bit of meat you can. Well, at least that’s my favorite part.
Agree! Here in the USA at COSTCO the beef back ribs are maybe 3/4" thick and much less meat than the ones PitmasterX showed. Ditto on the "traditional" beef ribs he showed vs. here.
Nonetheless ..... beef prices have soared here due to demand and marketing, so I've moved to tri-tip for most value.
I do my beef ribs wrapped first, then put them on the grill. Tender and live fire grilled is my go to. Of course, sauce them up at the end for that sticky sweet finish. 😉
Waar kunnen we die beefribs bestellen?
Nah mate, that collagen in the "new way" has not turned into gelatin. Sure it would taste good but that gelatinous bite is something else. I'd cook those lean beef ribs but not so hot & fast.
I would normally agree with you, but remember that these are different ribs from a different part of the cow. If he did this with the short ribs, they would be tough and absolutely not rendered. But these are essentially ribeye with different muscle / fat structure.
Agreed that these are a different part of the cow. It makes me wonder if you could do a sort of reverse sear on them like you would with a regular ribeye steak to make them even more tender. 🤔
Alabama White Sauce is much better on chicken, that is what it was created for! I am glad to see it making it's way to other parts of the world, when I was growing up you could only get it in chicken restaurants in northern Alabama and southern Tennessee!
I see these all the time there sold as beef back ribs,most of the time there previously frozen, but sometimes you can get freash cut there getting expensive also
Where did you purchase your beef ribs?
I tried smoking beef ribs once but couldn’t figure out which end to light.
Roll Tide! Although I must admit I'd never even heard of the white sauce until 3 years ago.
When I cut the bone out of a rib roast, the only meat you'll find is between the bones. Same when a butcher does it before selling a ribeye steak or ribroast. Now if you let him cut it after it's been weighed and let him keep the bones, then you'll find the ribs for sale later that day.
Sous vide the ribs before you roast them. That is the only way I do them now. Super tender, juicy and all the good stuff on the outside like yours.
No, you wont get all the smoke.
No Morrison no Pit Master X
I am 43 years-old born and raised about a mile from where white sauce was "invented" in Decatur Alabama back in the early 1900's (Big Bob Gibson's BBQ). It is a way of life for Alabamians, but I don't know anyone who would put it on beef. Really designed for poultry and some pork cuts, but not so much for beef.
Every family has their own recipe, and they are typically all really good. I've never had it with horseradish. Thats interesting. Ours is just mayo, vinegar, lemon juice, and pepper.
But, the only beef ribs I can find around this area are called "back ribs" from walmart, which look like the roasted rack here with more bones and less meat LOL. They are always great flavor, but tough when I cook them. Im going to try it this way. We just don't have a lot of beef cuts available. Even a lot of the briskets we get are butchered wonky. I'd love to get my hands on that first rack he did. WOW!
Beef back ribs need to be treated the same as pork back ribs, so a low & slow cook would be appropriate. Over the Covid lockdowns (UK here) we needed to be inventive about where we got our meat because often our supermarkets would not have what you're looking for, so I turned to internet meat distributors & butchers. Here in the UK a lot of butchers & restaurant meat suppliers began selling to the public which increased the availability of good quality meats.
Ask your butcher for the bones after he removes the ribeye.
Alabama White Sauce = Basic Cole Slaw Dressing
Exactly!
Here in NotCal the better small regional grocery stores and butcher shops have sold these for decades. Even Costco has them. I’ve always QQD’d them low and slow indirectly.
In Latin America that’s the way meat is cooked. We cook all ribs the same way baby backs or st Louis style also. Even in Portugal and Spain open flame is king
If I was at a friend's house I would have to say put it back on till there done and probably not ate much of either one but if I was paying for it I would still ask for ones that was done of the smoked and asked for something else then the grilled ones. Wrapping the smoked ones is probably why they didn't even look done or way to early if your the type that has to wrap.
Nice idea and good preparation, but there is probably a difference between Europe and the U. S. in valuation. That cut is often marketed as "Finger Ribs" in the US, and aren't priced like a "throw away", though they are cheaper than back ribs, and certainly plate ribs. The ones I've gotten and see regularly in the butcher case have more shiners than what you used, but the meat between the bones is still very succulent. I suspect if we were to weigh just the meat portion of the three styles mentioned above we'd find that the net cost per pound isn't a whole lot different from cut to cut though.
I believe these ARE back ribs, and they are cheaper than plate ribs (or short ribs) and chuck ribs. What he cooked first are chuck ribs (4 ribs to a rack). Plate ribs come 3 to a rack. His back rib’s definitely have more meat than in USA.
Since the back ribs are basically the bone of a bone in prime rib, I cook the ribs to med rare and it's just like having the best part of a prime rib.
So what Internal temp are they done. I know the short ribs are 203, what about the others.
i'll take traditional with a bit more moisture.
Beef Ribs are waayyyyy better than any pork ribs by far.
Roel I live in Alabama. Roll Tide Roll!
Ok buddy,I’ll subscribe.
You should of cooked it till 210° so the fat renders and it's fall apart. Wrapping is optional.
Rubber. good work
this is actually the most common and cheapest beef ribs you see in a grocery store... they have VERY little beef on it and can be pretty tough. A grocery store butcher will likely make you pay for the whole roast before giving you a cut with a generous amount of meat still on the rib bones.
4:10 👏👏
Those were the most Nordic sounds I’ve ever heard after he took the first bite.
Beef back ribs are pretty normal to see in the store here.
En al je die goedkopere ribs nu het zelfde bereidt?
Not sure why this guy is so amazed by a rack of beef ribs and acting as if it is something new. My family has been BBQ racks of beef ribs for over 90 years. It’s nice to see he has just discovered it 😂
Hey all. Is there any EU build backyard 120 gallon offset smoker? Would love to hear from you coz all USA one plus imports are 5k+
First mistake is using gallons. We measure in liters.
Costs up to $8.99LB for entry level beef ribs now, wayy too expensive. I remember when ribs used to be $1.99LB. and that was less than 20 years ago.
The name for this in USA is “Back Ribs”
That’s the Argentinian way of cooking ribs. But the crux is even better
Costco sells beef back ribs for $20